If you like something…

Author Notes:My Mother’s borscht adapted from a few different recipes she picked up as a twenty-something in New York City. The story of this recipe involves a short-lived romance with a man that later did time in federal prison! Thank god she met Dad, but this soup is a keeper.

In our family, birthdays meant you picked the dinner menu and this soup is by far the most requested over the years. The quantities are meant to feed a crowd; since it freezes well you might as well just go for it and celebrate all fall. —BetsyB

Serves: 10-14

The night before..

3-4
pounds Beef short ribs

1
pound Beef stew meat, cubed (optional)

3
Celery ribs, chopped coarsely

4
Carrots, chopped coarsely

1
Onion, chopped coarsely

3-4
Beets, unpeeled, tops removed and reserved for another use

water

Combine the meat and vegetables into a large stockpot.

Add enough water to cover by an extra 2 inches.

Bring to a boil, then lower heat and simmer for 2-3 hours, covered.

Do not add any seasoning.

Take off the heat and put in the fridge to cool, preferably overnight.